Savor the bold flavors of Poblano Chicken Tortilla Soup, featuring smoky heat and topped with crunchy delights for a deliciously satisfying meal.

Related: How To Make Chicken Tortilla Soup Preheat oven to 350˚F. Season chicken with salt and pepper. Place in a greased 11 x 7-inch baking dish. Pour 1 cup of broth over top and cover.

You shallow-fry corn tortilla strips in a Dutch oven or pot (the same one you plan to make the soup in) until they are the perfect crispy-crunchy topping. Then, instead of discarding all of the ...

2 tablespoons extra-virgin olive oil 2 medium-size onions, chopped 2 cloves garlic, minced 1-1/2 teaspoons ground cumin 1 teaspoon ground coriander 1 teaspoon pure ancho chili powder 1 can (14.5 ...

1 lime, juiced Toppings: sour cream, avocado, cilantro leaves, grated cheese, tortilla strips Directions: Place chicken in the slow cooker. Sprinkle on the chili powder, cumin, and salt and pepper.

Pile your bowl with tortilla chips, avocado, lime, green onions, jalapeños, cilantro, and sour cream. The soup is an hearty, mouthwatering weeknight meal that will be on the table in just over 30 ...

I eat chicken tortilla soup at least once a week. My usual move was grabbing the Panera version from my local market, but at $7 per container, that habit added up fast.

6. Spoon into bowls and finish with your favorite toppings, such as sour cream, chives, chopped tomatoes or sliced avocado. Serve with tortilla chips for dipping. Recipe adapted from Firebirds Grill ...

Tortilla Soup — Two Ways 4 corn tortillas, sliced into thin strips 2 tablespoons olive oil, one for the tortilla strips and one for the pot 1 medium red onion, diced; reserve ⅓ cup for topping ...

Related: How To Make Chicken Tortilla Soup Preheat oven to 350˚F. Season chicken with salt and pepper. Place in a greased 11 x 7-inch baking dish. Pour 1 cup of broth over top and cover.